School: Coolavin (roll number 10422)

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1. Local Churns

   

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   We churn the milk in a churn. It is made of timber and weighs about four stone. It stands about thirty six inches. The diameter of the lid is sixteen inches. There are four parts in a churn; the peck, the lid, the body, and the dash.
   The dash,, which is about fifty six inches long has a head attached for churning the milk. The bottom of the churn is wider than the top. In circumference it is sixty inches. The churn itself is almost years old.
   When the milk is thick it is put into the churn. Then we move the dash up and down till we begin to see butter fastened to the dash. Then we know the milk is breaking that is, the butter begins to appear in small particles. In Summer time cold water is added to reduce the temperature of the milk, and in cold weather, hot water is added to raise the degree of heat. The milk for churning is generally 65 F. We know that the butter is made if the dash comes out clean from the churn. My mother churns in our house twice a week and it takes her three fourths of an hour to complete the task. When the butter is made it has to

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. gníomhaíochtaí
      1. gníomhaíochtaí eacnamaíocha
         1. talmhaíocht (~2,659)
            1. im agus cuigne (~3,280)

   Language

   English

   Collector

   Mary Mc Hugh

   Gender

   Female

   Address

   Mainistir Réadáin, Co. Shligigh

   Informant

   Mrs Mc Hugh

   Gender

   Female

   Age

   51

   Address

   Mainistir Réadáin, Co. Shligigh